Like most things, writing takes practice. So here is a bit of something to keep in practice.
I. Am. Still. Here. And so far, so good.
I had planned to be enlightened by Wednesday (quite a few years ago)……..
….and yet….the lights are still not completely on; but there are lights, so that’s good.
Experiencing healthy days and interesting pursuits and many happy moments are things not to be taken for granted. I like my husband, and my new kitchen counter (in that order) and so I light a candle each evening to acknowledge not only the husband and counter, but all the good stuff and great people in my life. I will probably do that for awhile until I forget about it but someone mentioned it and I’m trying it out.
This acknowledgement seems important anytime but especially in times like these in which it seems we are literally and consistently encouraged to be afraid and on constant high alert. What happened to you have nothing to fear but fear itself? Enough is enough.
Watched a show yesterday called Finding Alice (on AcornTV). One of Alice’s comments was that she had no real “girlfriends” I’m not good at that, she said; I’m like a man. (That line made me smile).
May I be enlightened by Wednesday
And relaxed by tonight
May I be unfrightened by headlines
And calmed by the sight
Of clouds in blue sky
And stars in the night
Pressures to conform
Can be harsh yet defied
At times truth is hidden
At times someone lied
Galileo wasn’t wrong
In his time and in his day
With proud claims and accusations
the collective got their way
May we keep an open forum
as we strive to make our case
Seeking truth ahead of power
as we run this human race
Five cups of peeled and sliced apples (I used Fuji apples)
1/4 cup brown sugar
1/4 cup granulated sugar
1 tablespoon orange juice (because i didn’t have lemon!)
1/8 teaspoon ground nutmeg
1/2 teaspoon cinnamon
Pinch of salt
Three tablespoons Minute Tapioca
Mix all ingredients and transfer to saucepan. Cook on low heat for about 15 minutes stirring frequently to blend all ingredients. Add a few splashes of water as needed to keep from sticking to pan. When apples are slightly tender, remove from heat.
1/2 cup finely-ground gluten-free oats
1/2 cup King Arthur gluten free flour
1/4 cup cold butter
1/4 cup sunflower oil
Three tablespoons cold water
1/8 teaspoon salt
In food processor: pulse all ingredients except the water (about ten pulses until ingredients hold together). Add the cold water and pulse another five or six pulses. Remove from processor unto a sheet of wax paper. Quickly shape dough into a ball; top with another sheet of wax paper and roll out thinly. Remove wax paper. Place pie plate upside down on crust; turn plate over and gently press dough into place. Trim off extra dough. Add a teaspoon of brown sugar to the extra dough and blend together with your fingers then flatten the dough — chop into bits and use for topping.
Add apple mixture into pie crust and top with brown sugar mixture.
Top with crumbled mixture.
Bake at 450 degrees for ten minutes.
Reduce temperature to 350 degrees and continue baking for 40 minutes.
Let pie cool for ten minutes or so.
Tastes great warm and even better the next day!
Note: I used my Ninja to process ingredients. Worked out well.
Another note: to make this vegan, substitute Earth Balance spread or stick for the butter. Or your choice of vegan spread.